Baked White Beans and Rice

Today I woke up feeling a bit under the weather, and I needed something filling without being too overpowering. The perfect meal in a time like this is some good ole’ fashioned baked beans and rice. I suppose this would be considered peasant food, and there is nothing wrong with that. This batch of delicious requires nothing fancy, no long grocery list, and not a ton of standing up in the kitchen time. As Davis mentioned mid-meal, this also accidentally filled our vegan dish requirement for the week. You can make the beans from scratch, but in a moment like this, I felt a jar of canned white beans did the trick just fine.

Aside from feeling a bit ill, I have been recently a craving salad like nobody’s business, so I had to have one of those to round out the meal. I’ve never been very good at making salad dressings; it’s a skill that I’ve been working on improving and have to say this one turned out brilliantly. Adding white wine to the dressing and red pepper to the salad provides the tie in to the baked beans and rice, keeping the flavors relatively consistent. Similarly to how a rug that can bring a room together, using the same ingredients in two different ways can bring seemingly disparate dishes into unison.

Baked White Beans and Rice

What you’ll need:

  • 1 jar white cannelini beans
  • 3 cups white rice, cooked
  • 1/4 cup white wine
  • 1/2 red pepper, canned/drained/diced
  • 1/2 lemon, squeezed
  • 1 medium white onion, diced
  • 2 cloves of garlic, minced
  • 2 tbsp. Olive oil
  • Salt, generous to taste
  • Pepper, generous to taste

Directions:

  1. Before cooking the beans, put your rice on the stove and cook to instruction.
  2. Put olive oil in a pot and heat over medium until oil is hot. Add garlic and onion and cook until soft. Approximately 5-7 minutes.
  3. Squeeze lemon into the pot and add the white wine. Cook for another 2-3 minutes.
  4. Add tomato, beans and red pepper to onion mixture. Stir with a wooden spoon until well incorporated. Switch heat down to low and cook for 20-25 minutes.
  5. Slightly oil a baking dish and preheat oven to 325 degrees.
  6. Once rice is almost finished add to the bean mixture and mix until rice is thoroughly distributed throughout the rice. Mixture should be wet.
  7. Add rice and bean mixture to baking dish and smooth over the top. Drizzle some olive oil over the rice and beans. Put in the oven and bake for 30 minutes.
  8. Final product will be moist but not runny. Test center of casserole to make sure it is not soupy. If soupy, cook for longer.
  9. Once done, take out of the oven and serve warm.

Spinach Salad with White Wine and Lemon Vinaigrette

What you’ll need:

  • 1/2 red pepper, canned/drained/diced
  • 3 tomatoes, diced
  • 1/2 avocado, diced
  • 2 cups spinach
  • 1/2 lemon, squeezed
  • 1 clove of garlic, minced
  • 1/8 cup white wine
  • Balsamic vinegar, splash
  • Salt, to taste
  • Pepper, to taste

Directions:

While the beans and rice are cooking, it’s the time to throw together the salad and dressing.  Once they’re assembled, keep in refrigerator and until it’s time to eat.

  1. In a jar, juice 1/2 lemon, 1/8 cup white wine, splash of balsamic vinegar, and 1/8 cup of olive oil. Also, add 1 clove of minced garlic to vinaigrette and mix well.
  2. In a bowl, combine your veg – spinach, tomato, avocado and red pepper. Sprinkle black pepper over the top.
  3. Add dressing to the salad once its ready to eat.

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